Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 oz medium pasta shells
- 1 lb ground beef (80–90% lean)
- 1 tbsp olive oil (if beef is very lean)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp taco seasoning
- 1 cup chunky salsa (mild or medium)
- 1 cup low-sodium beef broth (or water)
- 1 can (8 oz) tomato sauce
- 1/2 cup heavy cream or half-and-half
- 1 1/2 cups shredded cheddar or Mexican blend cheese, divided
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- Optional: chopped cilantro, sliced green onions, jalapeño, sour cream, lime wedges
Do This
- 1. Boil pasta in salted water until al dente; reserve 1/2 cup pasta water, then drain.
- 2. In a large skillet, sauté onion in oil until softened, then add ground beef and cook until browned; drain excess fat.
- 3. Stir in garlic, taco seasoning, salsa, tomato sauce, broth, salt, and pepper; simmer 5–7 minutes until slightly thickened.
- 4. Add cooked pasta shells and splash in some reserved pasta water if the skillet looks dry; stir to coat.
- 5. Pour in heavy cream or half-and-half and simmer 2–3 minutes, stirring, until creamy.
- 6. Stir in 1 cup shredded cheese until melted, then sprinkle remaining 1/2 cup on top; cover to melt.
- 7. Taste and adjust seasoning, then garnish with cilantro, green onions, and any desired toppings; serve hot.
Why You’ll Love This Recipe
- One-pan comfort food: everything cooks in a single skillet for easy cooking and quick cleanup.
- Family friendly: mild, cheesy Tex-Mex flavors that kids and adults both enjoy.
- Weeknight fast: on the table in about 30 minutes with simple, everyday ingredients.
- Flexible and forgiving: switch up the toppings, heat level, and cheeses to match your taste.
Grocery List
- Produce: 1 small yellow onion, 2 cloves garlic, fresh cilantro, green onions, 1 jalapeño (optional), 1 lime (optional)
- Dairy: Heavy cream or half-and-half, shredded cheddar or Mexican blend cheese, sour cream (optional)
- Pantry: Medium pasta shells, olive oil, ground beef, taco seasoning, chunky salsa, tomato sauce, low-sodium beef broth (or bouillon and water), salt, black pepper
Full Ingredients
Pasta
- 8 oz medium pasta shells (about 3 cups dry)
- 2 quarts water, for boiling
- 1 tbsp kosher salt, for the pasta water
Beef and Sauce
- 1 lb ground beef (80–90% lean)
- 1 tbsp olive oil (use only if beef is very lean)
- 1 small yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 2 tbsp taco seasoning (store-bought or homemade)
- 1 cup chunky salsa (mild or medium, depending on desired heat)
- 1 can (8 oz) tomato sauce
- 1 cup low-sodium beef broth (or water plus 1/2 tsp bouillon)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/2 cup heavy cream or half-and-half
Cheese and Toppings
- 1 1/2 cups shredded cheddar or Mexican blend cheese, divided
- 2 tbsp chopped fresh cilantro (optional, for garnish)
- 2 tbsp sliced green onions (optional)
- 1 fresh jalapeño, thinly sliced (optional, for extra heat)
- Sour cream, for serving (optional)
- Lime wedges, for serving (optional)
Step-by-Step Instructions
Step 1: Cook the pasta shells
Bring 2 quarts of water to a rolling boil in a large pot. Add 1 tablespoon of kosher salt, then add the pasta shells. Stir once or twice to prevent sticking and cook according to the package directions until just al dente, usually 8–10 minutes. You want the shells to keep a bit of bite because they will cook further in the sauce.
Before draining, carefully dip out and reserve 1/2 cup of the starchy pasta water. Drain the shells in a colander and set aside. Do not rinse the pasta; the surface starch helps the sauce cling to the shells.
Step 2: Brown the beef and soften the onion
While the pasta cooks, heat a large, deep skillet or sauté pan over medium-high heat. If your ground beef is very lean, add 1 tablespoon of olive oil to the skillet. Add the diced onion and cook, stirring frequently, for 3–4 minutes until it turns translucent and begins to soften.
Add the ground beef to the pan with the onions. Use a wooden spoon or spatula to break the meat into small crumbles as it cooks. Cook for 5–7 minutes, stirring occasionally, until the beef is well browned and no pink remains. If there is a lot of excess fat in the pan, carefully drain off most of it, leaving about 1 tablespoon behind for flavor.
Step 3: Add garlic and taco seasoning
Reduce the heat to medium. Add the minced garlic to the beef and onion mixture and cook for 30 seconds, stirring constantly, until fragrant. Do not let the garlic brown, as it can become bitter.
Sprinkle the taco seasoning evenly over the beef, stirring well to coat all of the meat and onions in the spices. Let the mixture cook for about 1 minute to lightly toast the spices; this deepens their flavor and gets rid of any raw spice taste.
Step 4: Build the taco sauce
Pour in the salsa, tomato sauce, and beef broth. Stir thoroughly, scraping up any browned bits from the bottom of the pan; these add extra flavor to the sauce. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Bring the mixture to a gentle simmer. Let it bubble, uncovered, for 5–7 minutes, stirring occasionally, until the sauce thickens slightly. You want it to be a bit looser than your final desired consistency because it will continue to thicken when you add the pasta and cheese.
Step 5: Add the pasta and make it creamy
Add the drained pasta shells to the skillet with the beef and sauce. Toss well so every shell is coated. If the pan looks dry or the sauce seems very thick, splash in a little of the reserved pasta water (start with 2–3 tablespoons) and stir it in.
Pour in the heavy cream or half-and-half, stirring to combine. Let the mixture simmer gently over medium-low heat for 2–3 minutes, stirring frequently. The sauce should become creamy and cling nicely to the shells. If it seems too thick, add a bit more pasta water or broth; if it seems too thin, let it simmer for another minute.
Step 6: Melt in the cheese
Reduce the heat to low. Stir in 1 cup of the shredded cheese until it melts completely and the sauce turns rich and cheesy. Taste and adjust the seasoning, adding a pinch more salt or pepper if needed. If you prefer a spicier dish, you can stir in a bit of extra taco seasoning or a spoonful of salsa at this point.
Sprinkle the remaining 1/2 cup of cheese evenly over the top of the pasta. Cover the skillet with a lid and let it sit over low heat for 1–2 minutes, just until the cheese on top is melted and gooey.
Step 7: Garnish and serve
Remove the skillet from the heat. Scatter chopped cilantro, sliced green onions, and jalapeño (if using) over the melted cheese. Serve straight from the skillet while hot, with a spoonful of sour cream and a squeeze of fresh lime on each portion if desired.
This dish thickens as it cools. If you need to loosen it, stir in a splash of warm broth, milk, or water just before serving.
Pro Tips
- Cook pasta just shy of done: Slightly undercooking the shells ensures they stay pleasantly firm after simmering in the sauce.
- Toast the taco seasoning: Letting the spices cook briefly with the beef intensifies their flavor and gives the sauce a deeper, more rounded taste.
- Adjust the heat level with salsa: Use mild salsa for a family-friendly version or medium/hot salsa and sliced jalapeños for extra kick.
- Control creaminess: Heavy cream makes a very rich sauce; half-and-half gives a slightly lighter but still creamy result. Thin with pasta water as needed.
- Use freshly shredded cheese: Grating your own cheese melts more smoothly than pre-shredded blends that often contain anti-caking agents.
Variations
- One-pot version: Skip boiling the pasta separately. Brown the beef, then add 2 extra cups of broth and the uncooked pasta shells directly to the skillet. Cover and simmer, stirring occasionally, until the shells are tender before adding cream and cheese.
- Veggie-loaded taco pasta: Add 1 cup of frozen corn and 1 cup of drained black beans along with the salsa, or stir in a handful of baby spinach right before adding the cheese.
- Turkey or chicken swap: Replace the ground beef with ground turkey or chicken for a lighter take. Use a splash of extra olive oil to prevent lean meats from drying out.
Storage & Make-Ahead
Let the beef taco pasta cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3–4 days. To reheat, add a splash of milk, cream, or broth and warm gently on the stovetop over medium-low heat, stirring frequently, until heated through and creamy again. You can also reheat individual portions in the microwave in 45–60 second bursts, stirring in between, adding a teaspoon or two of liquid if it seems dry.
This dish is best enjoyed fresh or from the fridge; freezing is possible but the sauce may separate slightly and the pasta can soften. If you do freeze it, store in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating with a bit of extra cream or broth.
Nutrition (per serving)
Approximate values per serving (1/6 of recipe): about 560 calories, 29 g protein, 36 g carbohydrates, 31 g fat, 16 g saturated fat, 2 g fiber, 950 mg sodium. Values will vary based on specific brands of ingredients, type of salsa, and cheese used.
